Psst! This super-easy, butter-centric recipe also works great for New Yorks.
Rib Steak is a bone-in cut from the Rib Primal, usually consisting of the last 5-12 ribs. Since heavily marbled, it is juicy, tender, and full of flavor. The Rib Steak is best grilled with its fat rendered and surface charred. The 32oz. Ribeye is twice as thick (approx. 2 inches), consisting of two bones. This cut is also great after a pan sear and oven finish.
Punchy shrimp paste will leave your guests wondering how you make your ribeye steaks so unbelievably delicious.